Cornish Crawfish Quiche
Chef and food photographer James Strawbridge shares his recipe for Cornish Crawfish Quiche, the perfect addition to any summer picnic table.
Ingredients – Serves 4
400g shortcrust pastry
4 eggs, beaten
150ml double cream
Small handful of rocket and spring greens
1 tbsp dill, chopped
½ bulb of fennel, finely sliced
2 tbsp parmesan, grated
Zest of 1 lemon
½ tsp nutmeg
½ tsp white pepper
Pinch of paprika
Pinch of sea salt
Chives to garnish
Roll out your pastry on a floured surface and line a greased 22cm tart case. Allow to rest for an hour in the fridge. Preheat your oven to 180˚C. Then using baking beans bake the pastry for 20 mins. Allow to cool.
Roughly chop your crawfish and dust it with a pinch of paprika and sea salt.
In a large bowl beat your eggs and combine with cream, cheese and all herbs and greens. Season with nutmeg, salt and white pepper.
Pour your quiche filling into your cooled pastry case and then evenly place in your crawfish pieces just beneath the surface.
Bake for 25 mins until the egg is just set and the pastry is golden brown. Finish with a sprinkle of chopped chives.
W Harvey & Sons handpicked Cornish Crawfish meat
With thanks to James Strawbridge
These recipes have been created by James Strawbridge, chef, author and food photographer
Find out more here
Visit Strawbridge Kitchen here